John Myers
Jalapeno, Champions, Pointed Peppers Filled with Cheese and Onions, Herb Triplets
The perfect jalapeno, champions, pointed peppers filled with cheese and onions, herb triplets recipe with a picture and simple step-by-step instructions.
Dip 1
- 5 Pc. Big mushrooms
- 3 Pc. Pointed peppers
- 5 Pc. Potato
- 2 Pc. Onion
- 250 g Cheddar cheese
- 1 packet Bacon
- 200 g Grated Emmental
- Nutmeg
- Salt and pepper
- Oil
- Milk
- Homemade mayonnaise
- Yogurt
- Chopped parsley
- Salt and pepper
- Tomatoes happened
- 3 Pc. Chili
- Chop the jalapenos, remove the seeds and fill with finely chopped onion and cheddar cheese. Wrap with bacon and grill vertically in the jalapeno holder for about 30 minutes at about 130 degrees in the smoker.
- Remove the stalk of the champion and fill it with finely chopped onion and cheddar cheese. Grill for about 30 minutes at about 130 degrees in the smoker.
- Halve the pointed peppers, hollow out, fill with finely chopped onion and cheddar cheese. Grill for about 30 minutes at about 130 degrees in the smoker.
- Boil the potatoes in salted water until cooked, cut in half and hollow out (leave a margin of approx. 5 mm). Mix the removed potato mixture with cheese, milk, oil and nutmeg. Fill the potato halves well with the mixture, put cheese on each half and press lightly. Lightly oil the bottom of the potato halves and smoke them in the smoker for approx. 20 minutes at approx. 130 degrees.
- Dip 1. Mix in homemade mayonnaise, yoghurt, chopped parsley, salt, pepper and serve cold.
- Dip 2. Season the tomatoes with salt and pepper to taste. Head 3 whole chilies and puree with tomato mixture and serve cold.
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